It’s a cookie hangover kind of Monday.
Yesterday I took 6 dozen cookies to a cookie exchange… and came home with 6 dozen different cookies. Chocolate-covered cherry cookies, chocolate-peppermint sandwich cookies, peanut butter truffles, chocolate-ginger cookies, cinnamon-chocolate chip…
In between baking and packaging up 6 dozen cookies and the tummy full of deliciously sweet shame that I have now – bottomless glasses of Prosecco. We kind of know how to party. And by kind of, I mean our hostess is a rockstar.
My contribution this year was White Chocolate-Peppermint Chunk Cookies from Pink Parsley. I couldn’t find the Andes Peppermint Crunch Baking Chips that she used (but there was plenty of the regular chocolate & green mint kinds everywhere), so I made my own with white chocolate baking chips, crushed peppermint, and peppermint extract.
The resulting chunks were creamy but still had little crunchy bits of candy in them. Folded into a chocolate chip cookie dough base, they made a deliciously chewy and festive cookie perfect for a boozy cookie exchange.
White Chocolate Peppermint Chunk Cookies
A festive, chewy cookie studded with white chocolate peppermint chunks.
- For the white chocolate peppermint chunks:
- 12 oz bag white chocolate baking chips
- 16 peppermint candies, unwrapped
- 1/4 tsp peppermint extract
- For the cookies:
- 2 cups + 2 Tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla bean paste (or vanilla extract)
- 2 cups white chocolate peppermint chunks
- Line a dinner plate or small tray with plastic wrap.
- Finely crush/grind the peppermint candies until most of the candies are very small pieces.
- Place the white chocolate in a medium bowl and microwave at 70% power for 1 minute.
- Stir and microwave another 30-60 seconds until smooth.
- Add the crushed peppermint and give a few stirs.
- Sprinkle the peppermint extract over top and give it a few more folds - your texture is going to go from flowy to something that looks feels more like buttercream frosting.
- Transfer the white chocolate mixture to the prepared plate and use a spoon to spread it around to an even thickness.
- Lay another piece of plastic wrap on top and use your hands to smooth and spread the white chocolate.
- Refrigerate ~15 minutes until solid.
- Turn the white chocolate disk out onto a cutting board and cut into small chunks.
- Preheat the oven to 325 and line two baking sheets with parchment or Silpat.
- Stir flour, salt, and baking soda together and set aside.
- Beat butter and sugars together on medium-high 1-2 minutes until mixed (I usually just let the mixer run while I'm gathering and measuring out dry ingredients and such).
- Scrape down the sides and add the egg, egg yolk, and vanilla and beat until uniform.
- Turn the mixer to low and add the dry ingredients, mixing just until incorporated.
- Add the white chocolate chunks and let the mixer run a few more seconds until incorporated.
- Drop heaping tablespoons onto the prepared pan and bake ~18 minutes until the edges begin to brown, rotating sheets halfway through.
- Let cool on the baking sheet and transfer to an airtight container for storage.
Yields: ~20 cookies
Estimated time: 45 minutes